Creamy Velveeta Beef Stroganoff and Penne Pasta is a delightful twist on a classic comfort food. Combining the rich flavors of tender beef, creamy Velveeta cheese, and perfectly cooked penne pasta, this dish is both satisfying and easy to prepare. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this recipe will quickly become a family favorite.
Ingredients
- 12 oz penne pasta
- 1 lb ground beef or thinly sliced beef strips
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 2 tbsp sour cream
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside. - Prepare the Beef
Heat olive oil in a large skillet over medium heat. Add the ground beef or beef strips, season with salt and pepper, and cook until browned. Remove from the skillet and set aside. - Sauté the Onion and Garlic
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened. - Create the Sauce
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to deglaze. Stir in the heavy cream and paprika, then reduce the heat to low. - Add the Velveeta
Add the cubed Velveeta cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth. - Incorporate the Beef and Pasta
Return the cooked beef to the skillet. Stir in the sour cream, followed by the cooked penne pasta. Mix well until everything is evenly coated with the creamy sauce. - Simmer and Serve
Let the mixture simmer for 2-3 minutes to meld the flavors. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.
Serving and Storage Tips
- Serving: Serve this dish immediately while the sauce is hot and creamy. Pair it with a side salad or steamed vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the creamy texture.
1. Can I use a different type of cheese instead of Velveeta?
Yes, you can substitute Velveeta with shredded cheddar or a combination of cheeses like Gouda and Monterey Jack. However, Velveeta ensures a smooth and creamy sauce.
2. Is there a vegetarian version of this recipe?
Certainly! Replace the beef with sautéed mushrooms or plant-based meat alternatives for a vegetarian-friendly version.
3. Can I freeze this dish?
While you can freeze the dish, the creamy sauce may separate upon thawing. To freeze, store in an airtight container for up to 1 month and reheat with additional cream.
4. What other pasta shapes can I use?
You can use any short pasta like rotini, fusilli, or rigatoni. These shapes hold the creamy sauce well and provide a satisfying bite.
Print
Creamy Velveeta Beef Stroganoff and Penne Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté and Boil
- Cuisine: American
Description
A rich, creamy twist on classic beef stroganoff! Tender beef in a flavorful mushroom gravy is mixed with al dente penne pasta and melted Velveeta cheese for the ultimate comfort food. This quick and easy dinner is perfect for busy weeknights or when you’re craving something hearty and delicious.
Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) ground beef or thinly sliced beef strips
- 1 tbsp olive oil (if using beef strips)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups beef broth
- 1 cup sliced mushrooms
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 2 tbsp all-purpose flour
- 4 oz (115g) Velveeta cheese, cubed
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Cook the Beef:
- If using ground beef, heat a large skillet over medium heat. Cook the beef, breaking it into small pieces, until browned and fully cooked. Drain excess fat if necessary.
- If using beef strips, heat olive oil in the skillet over medium-high heat. Sear the strips for 2-3 minutes per side until browned. Remove and set aside.
- Sauté Vegetables:
- In the same skillet, reduce heat to medium. Add the onions and sauté for 2-3 minutes until softened. Add garlic and mushrooms, cooking for another 3-4 minutes until fragrant and tender.
- Make the Sauce:
- Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in the beef broth, ensuring no lumps remain. Add Worcestershire sauce and paprika. Simmer for 3-4 minutes until the sauce thickens slightly.
- Add Velveeta and Sour Cream:
- Lower the heat and stir in the Velveeta cubes, letting them melt completely. Stir in the sour cream until smooth and creamy. Season the sauce with salt and pepper to taste.
- Combine:
- Return the cooked beef to the skillet, then fold in the cooked penne pasta. Toss everything together, adding reserved pasta water as needed to reach your preferred sauce consistency.
- Serve:
- Garnish with fresh parsley and serve immediately. Enjoy the cheesy, savory goodness!
Notes
- You can substitute Greek yogurt for sour cream if preferred.
- For extra veggies, stir in spinach or peas when combining the pasta with the sauce.
- Velveeta ensures a smooth, creamy sauce, but shredded cheddar can be used in a pinch.